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Baked Maple Beans With Bacon Recipe

Baked Maple Beans With Bacon Recipe

Have you ever tasted beans with molasses and maple syrup? Refresh the classical New England Baked Beans recipe with the light touch of sweetness.

Baked Maple Beans With Bacon Recipe
Baked Maple Beans with Bacon

Soaking: 1 hour + Boiling: 1 hour + Baking: 2 hours


  • dried great northern beans: 1 pound
  • bacon strips (thick-sliced and chopped): 1/2 pound
  • Viking Farms Maple Syrup: 1/3 cup
  • 2 onions (chopped)
  • 3 garlic cloves (minced)
  • ketchup: 2 cups
  • brown sugar: 1-1/2 cups
  • molasses: 1/3 cup
  • Worcestershire sauce: 1/4 cup
  • salt: 1/2 teaspoon
  • pepper (coarsely ground): 1/4 teaspoon


Rinse beans with cold water after sorting them carefully .

Take Dutch oven, place beans in it and add enough water to cover them by 2 in. Bring to a boil and keep boiling 2 minutes longer. Remove from the heat and let stand for an hour, covered, to soften.

Drain beans and rinse them again. Return beans to Dutch oven, add water (6-7 cups) and bring to a boil. After reducing heat, cover and simmer for an hour. The beans should become almost tender.

While boiling beans, cook bacon over medium heat in a skillet until crisp. Remove to paper towels, drain, reserving drippings (2 tablespoons). Take chopped onions and saute in drippings 1-2 minutes. Add garlic and continue cooking for another minute. To finish the sauce, stir in remaining ingredients: ketchup, syrup, Worcestershire sauce, molasses, brown sugar, salt and pepper.

When beans are ready, drain them and move to an ungreased 3-qt. baking dish. Reserve cooking liquid. Stir in prepared sauce and bacon.

Preheat an oven to 300° and bake covered at 2-1/2 hours, stirring every 30 minutes. If there is not enough liquid, you can add the reserved.

Adding bacon can be optional if you want to cook a vegetarian meal.

More advanced ways of using Viking Farms Maple Syrup with Vegetables!

  • Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
  • Try to use ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
  • Use Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
  • Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!

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Cook with the less processed, more sustainable and flavorful alternative to cane sugar with subtle notes of maple.

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